Chicken livers over rice
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Vegetable oil |
| 2 | packs | Frozen chicken livers(8oz) |
| ¼ | teaspoon | Salt |
| 1 | pinch | Ground pepper |
| ½ | cup | Sweet white wine |
| 1 | can | Beef gravy(10 1/2oz) |
| 2 | tablespoons | Butter or margarine |
| ¼ | cup | Water |
| 1 | tablespoon | Cornstarch |
| 4 | cups | Hot cooked brown rice |
| 4 | cups | Hot cooked white rice |
Directions
Heat oil in 10-inch skillet over medium heat. Add livers; sprinkle with salt and pepper. Cook and stir livers in hot oil until brown, about 3 minutes; drain.
Heat wine to boiling in 1½-quart saucepan; reduce heat. Simmer uncovered 1 minute. Stir in gravy and chicken livers. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in butter until melted. Stir water into cornstarch. Stir cornstarch mixture gradually into sauce. Heat to boiling. Boil and stir 1 minute. Serve over rice.